Lochi Afro Nija
10335 100 Avenue NW Edmonton AB T5K 0Z2 · Food - General
5 inspections
- Monitoring Inspection
3 infractions
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Mice droppings were observed behind the chest freezer in the dry storage room, in the white cabinets in the kitchen.- Pest control records by a PCO were provided for review.Ensure facility is maintained in a sanitary manner, clean pest droppings and disinfect with bleach solution, seal all pest entry points in the ceiling and walls.- Keep food above the ground at least 6 inches/15cm.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. The hot holding display case for the pies needs to be thoroughly cleaned. Ensure unit is cleaned prior to food storage.2. The blue food storage bins needs to be cleaned.
- 23. Is the facility maintained in a clean and sanitary condition?
- April 7, 2026- Repeated violation.1. Ensure ceiling is cleaned and maintained in a sanitary manner.2. The wall below the 3-compartment sink needs to be cleaned of food stains.-------------------------------------------------------------------------------------------- The vent in the kitchen ceiling needs to be cleaned.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Risk Management Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine based sanitizer is being used for dishwashing and sanitizing, but there was no test strip.Ensure chlorine test strips are obtained to measure chlorine at 100ppm.
- 23. Is the facility maintained in a clean and sanitary condition?
- - The vent in the kitchen ceiling needs to be cleaned.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine sanitizer was prepared during inspection. Ensure sanitizer is available in the bucket during food prep and immerse cleaning clothes in the sanitizer.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- - Cooked food were stored under raw meat in the cooler.- Uncovered cooked rice was observed in the cooler. Food was covered during inspection.- Food boxes and bags were stored in the cooler, kitchen and dry storage room.Ensure raw meat is stored below ready to eat food or on a separate shelf.Store food at least 6inches(15cm) above the floor. Keep food covered.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Personal items were observed all over the kitchen. Ensure personal items are stored away from food prep and handling areas.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- - Raw meats were observed at room temperature (staff mentioned they were being cooked in batches over an hour period), meat was returned to the cooler during inspection. Ensure frozen food is thawed in the cooler or under running cold water.- Cooked rice in bowls were observed at room temperature, staff indicated they were being cooler. Ensure cooling is completed safely by putting food in smaller/shallow pans for faster cooling
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine based sanitizer is being used for dishwashing and sanitizing, but there was no test strip.Ensure chlorine test strips are obtained to measure chlorine at 100ppm.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1. The kitchen handsink was inaccessible due to a pile of kitchen equipment in the sink. Sink was cleared during inspection.2. There was no soap at the kitchen hand sink3. The hand sink is the front service area had no paper towel in its dispenser.Ensure handsinks are always empty, accessible, and fully equipped with soap and paper towels at all times.
- 23. Is the facility maintained in a clean and sanitary condition?
- - Food stains were observed on the walls opposite the 3-compartment sink.- The vent in the kitchen ceiling needs to be cleaned.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Multiple cooked high-risk food in containers left out at room temperature.The foods were transferred into a walk-in cooler by a staff upon request.Do not leave high risk food out at room temperature unattended.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The temperature of some food (rice) on a hot holding unit was measured at 44C. The rice was immediately reheated and hot held at >60C.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- An electrical trip caused by multiple steam units connected to electrical outlets was noted during inspection.Contact a technician for repairs.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Initial Inspection
0 infractions